Roasted Cod with Potatoes, Tomatoes, and Olives
A sumptuous dish of roasted cod placed on a medley of roasted tomatoes, potatoes, and olives, garnished with charred lemon slices.
A sumptuous dish of roasted cod placed on a medley of roasted tomatoes, potatoes, and olives, garnished with charred lemon slices.
Recipe from The Dinner Plan
*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.
Preheat the oven to 230°C/450°F, with a rack in the middle position. Spread the potatoes in a shallow 8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes.
Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.
Atlantic Salmon Summer Rolls
A refreshing favorite for warm nights — crisp vegetables, fresh herbs, and tender salmon with bright dipping sauces.
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